100g starter
350g water
500g bread flour
10g salt
Mix, rest 1 hour, stretch & folds every 30 minutes x4. Bulk fermentation for about 7 hours? Shape and put in banneton in fridge overnight and scored/ baked directly from fridge. Tasted great. My second loaf was a little tighter of a crumb but I don’t have a photo because I brought it to families house! What does my crumb tell you?
by stormborndanys
15 Comments
Goals 10/10
Lovely
I just cramb
It tells me i want your starter recipe lol
Marry me!
Idc about your crumb, your crust and scoring is beautiful
I want to taste your crumb 🥖 😋
Practically perfect in every way
Love it!
Everything about this is beautiful!
Wow, that is really lacy!! Nice.
Did you leave it in the fridge for a long time?
Your loaf is so beautiful 🤩
What temperature is your home?
Did you bulk ferment for 7hrs in total (including stretch and folds) ?
Underproofed